6/26/2012

Homemade Light "Boursin" Garlic and Herb Cheese

When I post my Sunday dinner menus, I feature one recipe with the promise to share the other recipes in the future. But in some cases, I share the remaining menu recipes immediately following for two reasons-- 1. It might be some time before I make the items on the menu again and 2. A heavy amount of reader requests via comment or e-mail. The latter was the case this time.

I am sure many of you are familiar with that tasty garlic and herb cheese in the market. Me...big fan. You should also know that when I have an opportunity to make a store bought good from scratch, I go for it. The only problem with that is that it is really hard to go back. There is just no comparison in taste and texture when it is homemade--as is the case with this cheese. Most of you probably already have the ingredients on hand and the spread comes together in a flash. Make it ahead of time (bonus) for the flavors to meld, then spread it on baguettes, crackers, crudites, or use it in your favorite recipe, like this frittata. This Sunday I piped rosettes of this cheese onto cucumber rounds for a tasty appetizer. If you do serve it this way, make sure you pat the cut surface of the cucumber dry with a paper towel in order for the cheese to stay put. Set them out on a tray for your guests and watch them disappear.

In a medium bowl, cream together the cream cheese and butter. (You can do this by hand or with a hand-held mixer). Add the garlic and herbs and mix until thoroughly combined. Season to taste with kosher slat. Transfer to a small crock or airtight container. Refrigerate for several hours, preferably overnight to allow the flavors to develop. Serve at room temperature with baguettes, crackers, crudite, or use in your favorite recipe. Enjoy!

Source: Adapted from Kitchen and Garden Secrets from South Carolina by The Garden Club of South Carolina